The Flourishing Abode

Tiny Yet Terrifyingly Crispy: Bite-Sized Blooming Onions

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Anjali Arora

Anjali Arora

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Appetizers

Burnt fingertips and all

Made these at least three times, and I think I finally nailed it—those tiny rings that open up like a flower, crispy on the outside, almost fluffy on the inside. The smell of fried onion mingling with a shot of garlic powder—so strong it stays with me even after a shower. I used to think onion rings were one of those foods I’d always order, but this? This feels like a secret club. The kind where you cut tiny Onion “dismantlings” and hope your patience outweighs the oil splatters. It’s a weird combo—octopus arms in the pan, and you’re convinced there’s a method for getting every petal crispy but not burnt. Today, these are more than a snack. They’re a quick reminder: sometimes, fun and chaos happen in the kitchen when you’re not trying too hard.

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Onion Flower Rings

This dish consists of thinly sliced onions cut into flower-like shapes that are battered and deep-fried until crispy. The outside is golden and crunchy, while the inside remains tender and fluffy, creating a contrast in textures. The process involves slicing, battering, and frying to achieve the distinctive shape and crispiness.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 200 kcal

Equipment

  • Chef’s knife
  • Deep fryer or large pot for frying
  • Slotted spoon
  • Mixing bowls
  • Wire rack or paper towels for draining
  • Cutting board

Ingredients
  

  • 2 large onions preferably sweet onions
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon salt
  • vegetable oil for frying enough to submerge onion rings

Instructions
 

  • Peel the onions, then slice them into 1/4-inch thick rounds on a cutting board.
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  • Using a sharp knife, cut a small slit from the center to the edge of each onion slice, then gently pull apart the layers to form a flower-shaped ring with petals slightly separated.
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  • In a mixing bowl, whisk together the buttermilk, garlic powder, paprika, and salt to create the batter.
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  • Dip each onion flower into the batter, ensuring it is fully coated, then let excess batter drip off.
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  • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the battered onion rings into the hot oil, frying in batches.
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  • Fry the onion rings for about 3-4 minutes, or until golden brown and crispy, using a slotted spoon to turn them as needed. Remove with a slotted spoon and drain on a wire rack or paper towels.

Notes

Ensure the oil temperature remains consistent for even frying. Serve immediately for best crispiness.

Who knew that tiny onion nubs could cause so much delight? Honestly, I forgot how much I love the messy, crunchy process. Now I just wish I had a glass of beer in one hand and a few more of these crispy bursts in the other.

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